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FOOD APPLICATION
Savory taste and seasoning systems
Seasonings, soups, sauces, bouillon, hot-pot bases, marinades and convenience foods.
15 products in the range name this application in their technical data sheet.
Products for this application
Each row is the catalog's own positioning for that trade name, with the declared specification it carries.
Product
Series
What it contributes
UmamiBase™ Base Umami Yeast Extract
Yeast Extract Powder
Natural savory foundation and base umami
FlavorBalance™ Flavor-Balancing Yeast Extract
Yeast Extract Powder
Rounded taste and flavor balance
YeastRich™ Rich Yeast Extract
Yeast Extract Powder
Rich yeast body and sustained savory depth
FlavorMax™ Flavor-Boost Yeast Extract
Yeast Extract Powder
Savory flavor amplification
UmamiPro™ High-Umami Yeast Extract
Yeast Extract Powder
High umami intensity with a long finish
PeptiFlavor™ Peptide-Rich Yeast Extract
Yeast Extract Powder
Peptide-led mouthfulness, body and depth
NucleoUmami™ Nucleotide-Rich Yeast Extract
Yeast Extract Powder
Natural nucleotide route for high-impact umami
SauceTone Powder™ Sauce-Note Yeast Extract Powder
Yeast Extract Powder
Fermented sauce notes and saltiness balance
YeastCream™ Rich Yeast Extract Paste
Yeast Extract Paste
Rich base paste with smooth integration
UmamiPaste™ High-Umami Yeast Extract Paste
Yeast Extract Paste
High umami and long finish in semi-solid systems
SauceTone™ Sauce-Note Yeast Extract Paste
Yeast Extract Paste
Characteristic sauce notes and rounded saltiness
NucleoPaste™ Nucleotide-Rich Yeast Extract Paste
Yeast Extract Paste
Nucleotide-driven impact for sauces and soup bases
PeptiBase™ Base Peptide Yeast Hydrolysate
Yeast Hydrolysate
Peptide body and whole-cell hydrolysate character
HydroFlavor™ Flavor-Balancing Yeast Hydrolysate
Yeast Hydrolysate
Flavor balance and off-note masking
NucleoPeptide™ Nucleotide-Peptide Yeast Hydrolysate
Yeast Hydrolysate
Nucleotide umami combined with peptide mouthfulness
Declared values from the 2026 PANGOO technical data sheets and product catalogs.
Technical notes for this application
TECHNICAL NOTE
Choosing a yeast extract: start from the function, not the specification sheet
Several of the food-grade extracts look alike on paper, and the differences that matter are not always the ones printed largest. The 2026 catalog offers two ways in — pro
TECHNICAL NOTE
Processing routes: why one yeast becomes six different ingredients
Yeast extract, hydrolysate, autolyzed yeast, cell wall and beta-glucan all begin with the same organism. What separates them is the route taken through processing — which
TECHNICAL NOTE
Yeast protein at 40%, 70% and 80%: what changes besides the number
Protein concentration is the headline difference between the three grades in the food-grade range, but it is not the only one. What remains alongside the protein changes
Product pages
Each product page carries its declared values, its inclusion guide and the packaging and storage details.
UmamiBase™ Base Umami Yeast Extract
FlavorBalance™ Flavor-Balancing Yeast Extract
YeastRich™ Rich Yeast Extract
FlavorMax™ Flavor-Boost Yeast Extract
UmamiPro™ High-Umami Yeast Extract
PeptiFlavor™ Peptide-Rich Yeast Extract
NucleoUmami™ Nucleotide-Rich Yeast Extract
SauceTone Powder™ Sauce-Note Yeast Extract Powder
YeastCream™ Rich Yeast Extract Paste
UmamiPaste™ High-Umami Yeast Extract Paste
SauceTone™ Sauce-Note Yeast Extract Paste
NucleoPaste™ Nucleotide-Rich Yeast Extract Paste
PeptiBase™ Base Peptide Yeast Hydrolysate
HydroFlavor™ Flavor-Balancing Yeast Hydrolysate
NucleoPeptide™ Nucleotide-Peptide Yeast Hydrolysate
Tell us the species, the diet and the destination market
The approved specification, signed contract, product label and batch-specific COA prevail over the values summarised here. Specifications can be adapted to the destination market and the final commercial agreement.
